CN101322536B - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch - Google Patents
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch Download PDFInfo
- Publication number
- CN101322536B CN101322536B CN2008100813482A CN200810081348A CN101322536B CN 101322536 B CN101322536 B CN 101322536B CN 2008100813482 A CN2008100813482 A CN 2008100813482A CN 200810081348 A CN200810081348 A CN 200810081348A CN 101322536 B CN101322536 B CN 101322536B
- Authority
- CN
- China
- Prior art keywords
- concentrate
- packaged
- meat
- soup
- modified starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000012141 concentrate Substances 0.000 title claims abstract description 114
- 235000014347 soups Nutrition 0.000 title claims abstract description 34
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 24
- 239000004368 Modified starch Substances 0.000 title claims abstract description 24
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 24
- 235000013882 gravy Nutrition 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 3
- 235000015067 sauces Nutrition 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 27
- 238000012856 packing Methods 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 23
- 235000013311 vegetables Nutrition 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000013409 condiments Nutrition 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000518 rheometry Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 239000003531 protein hydrolysate Substances 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 abstract description 10
- 239000008274 jelly Substances 0.000 abstract description 10
- 235000010633 broth Nutrition 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 75
- 239000000499 gel Substances 0.000 description 16
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 6
- 239000003826 tablet Substances 0.000 description 6
- -1 and more preferably Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000021446 Apple puree Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 235000014448 bouillon/stock cubes Nutrition 0.000 description 2
- 239000011449 brick Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 235000014666 liquid concentrate Nutrition 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000006463 Talin Human genes 0.000 description 1
- 108010083809 Talin Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000011805 ball Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and 15-30% of a modified starch.
Description
Technical field
The present invention relates to for the preparation of meat soup (bouillon), vegetable soup (broth), broth (soup), dip (sauce), gravy (gravy) or as the concentrate of condiment (seasoning).More particularly, the present invention relates to this concentrate of jelly (jelly) form.
Background technology
For the preparation of meat soup, vegetable soup, broth, dip, gravy or be well-known as the concentrate of condiment in west and non-Western cuisine.For for simplicity, this preparation is herein all abbreviated to " for the preparation of the concentrate of meat soup ", or " meat soup concentrate ".
Usually, the meat soup concentrate comprises as one or more the composition in following material: salt, sugar, fumet (flavour enhancer) (sodium glutamate for example, MSG), herbaceous plant (herb), spices (spices), vegetables particle, pigment and essence (flavourant), except for example 0-40% (1-60% for the condiment square, for condiment and bouillon cubes, be generally 0-20%) fat and/or oil outside.Salt is a kind of composition of a large amount of existence normally, for example 5-60%.
Wherein the available modal physical form of this concentrate is powder, particle and square or tablet.Can prepare like this by powder: with suitable ratio, whole compositions are mixed, optionally with equipment known in the art, come granulation to obtain particle subsequently.Common meat soup and condiment square are preparations like this: composition is mixed, be pressed into subsequently square.Perhaps, can prepare by square or tablet like this: whole compositions are mixed, extrude subsequently and cut described extrudate.Powder and particle provide usually in pouch (sachet) or bottle (jar), and square usually wraps up individually and is packaged in box.
The liquid concentrate of meat soup, broth, dip etc. also exists.Their advantage is, for example, can comprise liquid extract or the concentrate of herbaceous plant, vegetables, meat etc.
Wish a kind of for the preparation of meat soup, vegetable soup, broth, dip, gravy or as the concentrate of condiment, it combines some advantage (for example, making it possible to use the not composition of bone dry) of liquid concentrate and some advantage (for example unit dose material) of dry concentrate.
JP 61/031,068 discloses the broth concentrate for instant noodles, and described broth concentrate is the jelly form, this concentrate need dilute with water 5-6 doubly and obtain to be eaten or together with noodles edible broth.One or more in described jelly use gelatin (gelatin) and alginates, agar and apple puree (apple puree) form.This jelly cost is dissolved in 3-6 minute.Disclosed jelly has some shortcomings.
Summary of the invention
Need (alternative) as condiment or for the preparation of the packaged concentrate of meat soup, vegetable soup, broth, dip or gravy, the form of described concentrate is (packing) jelly, described jelly in can within rational time, being dissolved in boiling water (for example, the material of 37g will be less than 5 minutes, preferably be less than in 4 minutes and be dissolved in 1000ml boiling water).Further preferably this jelly has low syneresis (moisture from) tendency, preferably there is no the syneresis tendency, and preferably gel flexible, not too rigidity (will contribute to take out from its packing like this; Elasticity and not too rigidity can by feel, judge well).Expectation is preferably in addition, and gel is easy to manufacture (for example, not too sticky in preparation, or do not need more complicated equipment or technique).Preferably, concentrate should be such, make they for for example meat soup (for example, in bouillon cubes) provide (aqueous liquid for example as water in) common dilution rate, for example 1: 20-1: 50 (in gel, make and allow high salt level).In addition, product should be quite stable in transportation and storage, and normally at ambient temperature, still during this period, temperature can raise more significantly for described transportation and storage.
Have been found that now that this can be by realizing (realizing at least in part) for the preparation of meat soup, vegetable soup, broth, dip, gravy or as the packaged concentrate of condiment, described concentrate comprises:
-20-80wt% water, based on whole packaged concentrates,
-water content based on concentrate, 10-30wt%, preferably, 15-28wt%, more preferably, the modified starch of 20-26wt% (for example chemistry or physically modified starch),
-water content based on concentrate, 15-40wt%, preferably, 15-30wt%, more preferably, 15-26wt%, most preferably, the salt of 20-26wt%,
-based on whole packaged concentrates, the confession flavor component of 0.5-60wt%.
In the present invention, preferably, modified starch is converted starch, and more preferably, Acid modified starch.If the use physically modified starch, this is pregelatinised physically modified starch preferably.
Water (as quantity) should be understood to the total amount of existing moisture in this article.The concentration of salt should be calculated as (amount of salt)/(amount of salt and total moisture).So same for other dissolved matter, for example modified starch gelling agent (quantity of modified starch)/(modified starch and total moisture).
Packaged concentrate of the present invention advantageously has the outward appearance (preferably, judgement when taking out from packing) of gel.The those of ordinary skill of field of food is just recognized it when seeing gel.When in preparation, using enough gelling agents, usually can in aqueous environment, realize the outward appearance of gel.Gel will have smooth surface appearance usually, when under gravity condition, keeping shape at ambient temperature, but can easily be out of shape (reaching to a certain degree with elastic type).
Detailed description of the invention
In preparation as above, preferably, the water content based on concentrate, concentrate comprises the salt of 20-30wt%, also more preferably, and the water content based on concentrate, concentrate of the present invention comprises the salt of 20-26wt%." salt " can be here sodium chloride, but it can also be another kind of alkali metal salt as potassium chloride, or its mixture, or other low sodium product (low-sodium product), its objective is the taste effect of sodium chloride, as long as the taste in final preparation is acceptable.The upper limit of the solubility of NaCl in water is about 26% (at room temperature), and during therefore higher than this limit, some salt crystal may occur.Therefore, the amount of salt preferred (just) is lower than this salt saturation concentration level.
Concentrate of the present invention can be dimensionally stable more or less: it is not runny product, but it is the gelling product, this means that it can be out of shape (easily) under pressure.By selecting the quantity of modified starch, can obtain the rheology (rheology) of expectation.Needs are found to a kind of balance between gel and solubility, described gel is firm (usually being easy to break away from packing), by the quantity that for example improves modified starch, realizes.
The quantity of modified starch and ratio will for example depend on the salt amount in preparation as required, and this quantity and ratio can be determined and be there is no a undue burden by the those of ordinary skill in gelling food field.
Typical quantity is:
-under 15% salt level condition: modified starch: 10-28%, more preferably, 12-26%, most preferably, 15-20%,
-under 25% salt level condition: modified starch: 15-30wt%, more preferably, 18-28%, most preferably, 20-26%,
Both are by wt%, the amount based on water, as defined above.
According to particularly preferred embodiment, the water content based on concentrate, the amount of modified starch is 15-28wt%, preferably, 20-26wt%.
In concentrate of the present invention, preferably confession flavor component comprises one or more in following material: the liquid of one or more in meat, fish, herbaceous plant, fruit or vegetables or solvable extract or concentrate, and/or essence (flavours), and/or yeast extract, and/or the protein hydrolysate in vegetables, soybean (soy), fish or meat source.Also can comprise herbaceous plant, vegetables, fruit, meat, fish, shellfish or its particle for the flavor component.Due to the moist matter of concentrate of the present invention, this can be in the state of bone dry not for the flavor component, yet concentrate still provides unit dose material (unit dosing).Generally speaking, this " wetting " composition will have higher quality or higher quality image (image).In addition, can comprise and not contribute to taste but wet composition former for vision thereby that exist.This can be for example the piece (piece) of some vegetables.This can exist with the quantity with identical for the flavor component.Hereinbefore, when mentioning "flesh" (nonproductive construction), this should be understood to comprise beef, pork, chicken (and other poultry).Preferably, the amount for the flavor component as above is 1-40wt%, based on whole packaged concentrates.Can be (that is, part wet) of bone dry state not for the flavor component, or fully wet, and can use in this article freezing or dry for the flavor component.
Packaged concentrate of the present invention also can comprise the flavoring agent (taste enhancer) of 0.5-30wt%, based on whole concentrates, described flavoring agent be selected from sodium glutamate, 5 '-nucleotides, organic acid or its mixture.Packaged concentrate further preferably of the present invention also comprises 1-30wt%, and preferably, the oil of the emulsification of 1-15wt% or dispersion and/or fatty, based on whole packaged concentrates.Salt can also be regarded flavoring agent as, but it thinks the composition of independent kind in this article.
For packaged concentrate of the present invention, preferably total water content of concentrate is 20-60wt%, and based on whole packaged concentrates, preferably, 40-60wt%, based on whole packaged concentrates.In addition, preferably, the water activity a of packaged concentrate of the present invention
wFor 0.4-0.87, preferably, 0.5-0.82, more preferably, 0.7-0.78, most preferably, 0.7-0.75.Preferably, the pH value of concentrate is 5-9, preferably 5-7.
Depend on composition and selected technique, concentrate of the present invention, in environment temperature, under the condition in its integral packaging, be that (the shelf stable) of shelf-stable reaches at least 3 months.Preferably, concentrate of the present invention has the open shelf life-span of at least 3 months in environment temperature.
The invention still further relates to a kind of method for the preparation of packaged concentrate, described packaged concentrate is for the preparation of meat soup, vegetable soup, broth, dip, gravy or be used as condiment.More particularly, the invention provides a kind of method for preparing packaged concentrate, described packaged concentrate comprises:
-20-80wt% water, based on whole packaged concentrates,
-water content based on concentrate, the modified starch of 10-30wt%,
-water content based on concentrate, 3-40wt%, more preferably, 15-30wt%, most preferably, the salt of 15-26wt%,
-based on whole compositions, the confession flavor component of 0.5-60wt%,
The method comprises the following steps: whole compositions are mixed, by the mixture packing of packing into, sealed package, wherein pack into pack before and/or during and/or carry out afterwards heating steps.
Method of the present invention can suitably comprise the following steps: each composition is mixed with water, the packing of packing into (for example blister package or cup or bucket) and sealed package (for example passing through sealing device), wherein before the packing of packing into, during or carry out afterwards heating steps, in order to preserve and/or in order to promote the dissolving of each composition and/or realize the gelling (when cooling thereafter) of thermoset gel.In the methods of the invention, can be in packing with pack into the mixture of each composition of non-gelling or gelling form.According to a kind of embodiment, (heating) mixture can be introduced in mould, cooling to solidify.After being frozen into gel, the concentrate of gelling must be removed and be packed from mould.Yet preferably, directly make packing.Following step preferably: each composition is mixed with water, packs into and pack and sealed package, wherein pack into pack before and/or during and/or carry out afterwards heating steps.
In said method, preferably the heating period will arrive at least 60 ℃ of temperature at least partly, more preferably, and at least 70 ℃.In addition, preferably during packing into, the temperature of mixture is at least 60 ℃, more preferably, and at least 70 ℃.When at room temperature with solid form, using fat, before adding other component to, preferably at first by its fusing.
Owing to having manufactured packaged concentrate of the present invention, for example pass through said method, have been found that and can obtain for the preparation of meat soup, vegetable soup, broth, dip, gravy or as the concentrate of condiment, they are gel forms, (for example be dispersed quite rapidly/dissolve, 37g, in the time of in being dipped in 1000ml boiling water, be less than 5, preferably be less than in 4 minutes), demonstrate low syneresis tendency, and can prepare by this way, make them can for example, with the dilution rate that is generally used for the meat soup concentrate (1: 20-1: 50) use.
The typical shape that wherein product of the present invention can be made comprises that shape is as square, tablet, pellet, ball, agglomerate, lozenge, cone, round platform form, or the shape of animal or its body part (profile or projection or portrait), for example animal head.Due to preparation and manufacture subsequently, complicated shape is possible.
Because concentrate is gelatin, they can have definite shape.Preferably, the form of concentrate of the present invention is square, tablet, brick shape, pellet, ball (spheroid), agglomerate, lozenge, avette or flat avette.Should be understood that in this article " square or tablet " and " unit dose material " comprises geometry miscellaneous: except square and tablet, also have pellet, agglomerate, brick shape shape etc.Preferably, the size of the concentrate of every single gelling is such, and the weight (not comprising packing) that makes concentrate is 1g-10kg, preferably, and 2-250g, more preferably, 10-50g.Preferably, as the part of concentrate of the present invention of packing is, the weight (not comprising packing) that makes concentrate is 1g-10kg, preferably, and 2-250g, more preferably, 10-50g.Packing can be for example blister package or glass or plastic jar or (sealing) bucket or cup.Preferably, in packaged concentrate of the present invention, container is cup or the bucket with sealing device, and more complicated package shape is feasible (for example packing of Reclosable) now.It is cup sealing or Reclosable or bucket (plastic cup for example that concrete and preferred packing is selected, for example volume is 1-250ml, comprise 1-250g, preferably, 2-50g (more preferably, 10-50g) concentrate, it is with covering or sealing device, preferably, the sealing device of sheet-like material seals).
Preferably, described packaged concentrate is sweetless herein, it is characterized in that, the equivalent meter of precentagewise sucrose, sugariness is lower than 20%, preferably, lower than 15%, also more preferably, lower than 10%, most preferably, lower than 6%, and formed end product, its sugariness is lower than the Seq of 0.5g/l, preferably, and lower than the Seq of 0.3g/l, more preferably, lower than the Seq of 0.2g/l.Sugariness refers to the equivalent sugariness of sucrose, and it is to calculate by the sweetness index of sweetener used.Thereby, the sugariness of concentrate of the present invention, as represented by sweetness index, lower than the Seq of 0.5g/l, preferably, lower than the Seq of 0.3g/l, more preferably, lower than the Seq of 0.2g/l.The equivalents of sucrose refers to the equivalent sugariness of sucrose, and it is to calculate by the sweetness index of sweetener used.As used in this article, " sweetness index " is the term with respect to the sweetness level of the formulation of sucrose for description.Sucrose, be defined as reference material, and sweetness index is 1.For example, below listed the sweetness index of some known sweetening compounds: D-sorbite 0.54-0.7, glucose 0.6, sweet mellow wine 0.7, sucrose 1.0, high-fructose corn syrup 55%1.0, xylitol 1.0, fructose 1.2-1.7, cyclamate 30, aspartame 180, acesulfame potassium 200, asccharin 300, Sucralose (Sucralose) 600, sugar (Talin) 2000-3000 of Tallin.Other value and list of references for example are found in: " R
Mpp Lebensmittelchemie, Georg Thieme Verlag, 1995 ".
Also may be preferably, the equivalent sugariness is understood to the sugariness of consumer institute perception in this article, as by well-trained panel, product sugariness and standard sucrose solution mated and determine.Concrete grammar is described in suitable DIN standard.For the formula Design purpose, this should be imagined in the mode that is similar to sugariness, as calculated by so-called sweetness index.
Preferably, packaged concentrate of the present invention (when taking out from packing) has outward appearance or the rheology of gel.According to another preferred embodiment, the gel strength of packaged concentrate of the present invention (gel strength) is 10g at least, also more preferably, and 15g at least, and most preferably, at least 20g.
Preferably, concentrate of the present invention, under the condition in its integral packaging, be shelf-stable.This can guarantee by selecting suitable manufacturing process and correct composition.For example, comprise that sterilisation step (external or as the part of other processing step) is succeeded by heat or sterilely pack into the method for packing and appropriate water activity a
wWith composition pH value, can guarantee so.
The invention still further relates to the purposes of concentrate of the present invention, and as mentioned above for the preparation of meat soup, vegetable soup, broth, dip, gravy or as condiment.This can apply under the condition of heat, with for example 1: 15-1: and 100, preferably, 1: 20-1: 70, more preferably, 1: 20-1: 50 ratio, by for example, having diluted with aqueous liquid (water).Purposes of the present invention for example comprises takes out concentrate from its packing, and it is added in food or dish, during its preparation or afterwards, optionally also applies heat and/or stir described food or dish together with described concentrate.
Embodiment
Prepared two kinds of beef-meat soup concentrate.Composition is (by wt%):
| Embodiment a | Embodiment b | |
| The beef meat broth, 65 ° of Brixs (Brix) | 51.4％ | 50.3％ |
| Water | 25.1％ | 24.6％ |
| Salt | 8.8% (25.9%, based on the water content) | 8.6% (25.9%, based on the water content) |
| Yeast extract | 7.3％ | 7.2％ |
| Beef fat | 0.9％ | 0.9％ |
| Modified starch (Flojel 70, available from National Starch) | 6.5% (20.5%, based on the water content) | 8.4% (25.6%, based on the water content) |
By following method, said mixture is made to gel.
Processing is described:
1. add water in the Unimix mixing arrangement
2. at room temperature beef extract is added in water.
3. stir and be heated to 30 ℃.
4. add dry ingredient (comprising Flogel 70) in mixer.
5. be heated to 80-90 ℃ and stir about 15 minutes
6. add beef fat (at 60 ℃)
7. keep 4 minutes at 90 ℃, stir simultaneously
8. the container of packing into while hot, sealing, standing to be cooled to room temperature subsequently
Embodiment 1a-1b has low syneresis.
Claims (15)
1. for the preparation of meat soup, vegetable soup, broth, dip, gravy or, as the packaged concentrate of condiment, described concentrate comprises:
-20-80wt% water, based on whole packaged concentrates,
-water content based on concentrate, the modified starch of 10-30wt%,
-water content based on concentrate, the salt of 15-40wt%,
-based on whole packaged concentrates, the confession flavor component of 0.5-60wt%,
Wherein said concentrate is gel form.
2. the packaged concentrate of claim 1, wherein concentrate has the rheology of gel.
3. the packaged concentrate of any one in claim 1-2, the water content based on concentrate wherein, the amount of modified starch is 15-28wt%.
4. the packaged concentrate of any one in claim 1-2, wherein modified starch is converted starch.
5. the packaged concentrate of any one in claim 1-2, wherein confession flavor component comprises one or more in following material: essence, and/or yeast extract, and/or the protein hydrolysate in vegetables, soybean, fish or meat source and/or herbaceous plant, vegetables, fruit, meat, fish, shellfish.
6. the packaged concentrate of any one in claim 1-2, wherein comprise one or more in following material for the flavor component: the liquid of one or more in meat, fish, herbaceous plant, fruit or vegetables or solvable extract or concentrate.
7. the packaged concentrate of any one in claim 1-2, wherein comprise one or more in following material for the flavor component: the particle of herbaceous plant, vegetables, fruit, meat, fish, shellfish.
8. the packaged concentrate of any one in claim 1-2, wherein based on whole packaged concentrates, total water content of concentrate is 40-60wt%.
9. the packaged concentrate of any one in claim 1-2, wherein the water activity aw of concentrate is 0.5-0.87.
10. the packaged concentrate of any one in claim 1-2, wherein based on whole packaged concentrates, concentrate also comprises oil emulsion and/or the fat of 1-30wt%.
11. the packaged concentrate of any one in claim 1-2, wherein concentrate is packaged in seal cup or sealing bucket.
12. prepare the method for packaged concentrate, described packaged concentrate is for the preparation of meat soup, vegetable soup, broth, dip, gravy or, as condiment, described concentrate comprises:
-20-80wt% water, based on whole packaged concentrates,
-water content based on concentrate, the modified starch of 10-30wt%,
-water content based on concentrate, the salt of 3-40wt%,
-based on whole compositions, the confession flavor component of 0.5-60wt%,
The method comprises the following steps: whole compositions are mixed, by the mixture packing of packing into, sealed package, wherein pack into pack before and/or during and/or carry out afterwards heating steps,
Wherein said concentrate is gel form.
13. the method for claim 12, wherein concentrate has the rheology of gel.
14. the method in claim 12 or 13, wherein at least part of heating steps arrives at least following temperature: at least 60 ℃.
15. the purposes of the packaged concentrate of any one in claim 1-11, it is for the preparation of meat soup, vegetable soup, broth, dip, gravy or be used as condiment.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07110028.3A EP2025247B2 (en) | 2007-06-12 | 2007-06-12 | Packaged concenrate for preparing a bouillon or broth comprising modified starch |
| EP07110028.3 | 2007-06-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101322536A CN101322536A (en) | 2008-12-17 |
| CN101322536B true CN101322536B (en) | 2013-12-04 |
Family
ID=38616551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100813482A Active CN101322536B (en) | 2007-06-12 | 2008-02-25 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch |
Country Status (22)
| Country | Link |
|---|---|
| US (1) | US20080311248A1 (en) |
| EP (1) | EP2025247B2 (en) |
| CN (1) | CN101322536B (en) |
| AR (1) | AR065459A1 (en) |
| AT (1) | ATE429825T1 (en) |
| AU (1) | AU2008200858B9 (en) |
| BR (1) | BRPI0800873A2 (en) |
| CA (1) | CA2622172C (en) |
| CL (1) | CL2008000568A1 (en) |
| CO (1) | CO6070077A1 (en) |
| DE (2) | DE602007001036D1 (en) |
| EG (1) | EG25038A (en) |
| ES (1) | ES2323737T5 (en) |
| IL (1) | IL189734A0 (en) |
| MA (1) | MA30134B1 (en) |
| MX (1) | MX2008002677A (en) |
| MY (1) | MY153406A (en) |
| PL (1) | PL2025247T5 (en) |
| RU (1) | RU2385625C2 (en) |
| TW (1) | TW200847937A (en) |
| WO (1) | WO2008151854A1 (en) |
| ZA (1) | ZA200801782B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011069885A1 (en) * | 2009-12-11 | 2011-06-16 | Unilever Nv | Granular savoury food concentrate |
| JP2014524238A (en) * | 2011-08-05 | 2014-09-22 | シーピー ケルコ エイピーエス | Gel-like concentrated food |
| GB201113546D0 (en) * | 2011-08-05 | 2011-09-21 | Premier Foods Group Ltd | Gelled food concentrate |
| WO2013064449A1 (en) | 2011-11-04 | 2013-05-10 | Unilever N.V. | Shaped food concentrate |
| CN103181536B (en) * | 2011-12-31 | 2014-08-27 | 安琪酵母股份有限公司 | Seasonings for grilling fish and preparation method thereof |
| WO2014009079A1 (en) | 2012-07-13 | 2014-01-16 | Unilever N.V. | Savoury food concentrate comprising a pectin-starch gel |
| EP2903455A1 (en) * | 2012-10-05 | 2015-08-12 | Nestec S.A. | Shelf-stable liquid concentrate or paste |
| RU2549731C1 (en) * | 2014-09-04 | 2015-04-27 | Олег Иванович Квасенков | Method for production of preserved product "farm soup with grits" |
| EP3232815B1 (en) * | 2014-12-19 | 2020-06-10 | Société des Produits Nestlé S.A. | Savoury concentrates with a jellified texture based on leguminous starch |
| CN105029326B (en) * | 2015-07-22 | 2017-11-07 | 北京农学院 | A kind of flavouring composition and the method for preparing conditioning food soup |
| ITUB20159131A1 (en) * | 2015-12-15 | 2017-06-15 | Acetaia Terra Del Tuono Soc Agricola S R L | Procedure for the consolidation of a fluid edible product |
| RU2621316C1 (en) * | 2016-02-03 | 2017-06-01 | Общество с ограниченной ответственностью "Маревен Фуд Сэнтрал" | Method for producing broth-seasoning |
| CN109123593A (en) * | 2018-09-18 | 2019-01-04 | 苏州闻达食品配料有限公司 | A kind of honeydew powdered soy and its application method |
| CN113194745A (en) | 2018-12-19 | 2021-07-30 | 联合利华知识产权控股有限公司 | Food composition |
| CN115624158A (en) * | 2022-11-01 | 2023-01-20 | 四川白家阿宽食品产业股份有限公司 | Plant-based thick soup seasoning packet and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4929456A (en) * | 1988-08-25 | 1990-05-29 | Kraft General Foods, Inc. | Melting tolerant sauce and seasoning particulate |
| CN1152858A (en) * | 1994-07-15 | 1997-06-25 | 尤尼利弗公司 | Liquid sauce or soup |
Family Cites Families (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089307A (en) † | 1989-05-23 | 1992-02-18 | Mitsubishi Rayon Co., Ltd. | Edible film and method of making same |
| WO1996029894A1 (en) * | 1995-03-29 | 1996-10-03 | Unilever N.V. | Sauce base composition |
| DE19641416C1 (en) * | 1996-10-08 | 1998-04-30 | Cpc Maizena Gmbh | Semi-liquid binding food |
| BR9810684A (en) * | 1997-07-11 | 2000-08-22 | Unilever Nv | Edibly pourable emulsion, and, process for its preparation |
| EP0981968A1 (en) † | 1998-07-02 | 2000-03-01 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | Salt-stable modified starch |
| EP0970620B2 (en) † | 1998-07-09 | 2009-11-11 | Unilever N.V. | Soup and sauce concentrates |
| US6391352B1 (en) * | 1998-07-15 | 2002-05-21 | Continental Colloids Inc. | Co-processed starch/gum based food ingredient and method of making the same |
| TR200101372T2 (en) † | 1998-11-19 | 2001-12-21 | The Procter & Gamble Company | Microorganism lowering methods and compositions for foodstuffs |
| EP1196048A1 (en) † | 1999-07-16 | 2002-04-17 | University of Massachusetts | Edible animal muscle protein gels |
| US6391358B2 (en) * | 1999-07-20 | 2002-05-21 | Schreiber Technologies, Inc. | Multi-stage thickening composition for use with packaged food items and process for using same |
| EP1138211A1 (en) † | 2000-03-29 | 2001-10-04 | Societe Des Produits Nestle S.A. | Culinary aid |
| EP1145646A1 (en) † | 2000-04-14 | 2001-10-17 | Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. | Reversible gel formation |
| US6632468B2 (en) † | 2001-08-16 | 2003-10-14 | Kerry Inc. | Controlled-viscosity food flavoring system |
| DE10233788A1 (en) † | 2002-07-25 | 2004-02-05 | Wolff Cellulosics Gmbh & Co. Kg | Cellulose derivatives with gel-like rheological properties and process for their preparation |
| EP1419698B1 (en) * | 2002-11-18 | 2014-08-06 | Unilever N.V. | Particulate creamer comprising fat and method of preparing compositions comprising said creamer |
| JP4039957B2 (en) * | 2003-02-04 | 2008-01-30 | 理恵 瀧上 | Concentrated seasoning liquid and method for producing the same |
| ATE413817T1 (en) * | 2004-01-30 | 2008-11-15 | Unilever Nv | PARTICLE PRODUCT CONTAINING PHYTOSTEROLS AND FOOD COMPOSITIONS CONTAINING THIS WHITENING AGENT |
| MX2008002678A (en) † | 2005-12-12 | 2008-03-18 | Unilever Nv | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch. |
| DE602007001969D1 (en) † | 2007-06-12 | 2009-09-24 | Unilever Nv | Packed concentrate for the preparation of bouillon, soup, sauce, sauce or for use as a seasoning and the concentrate with konjac-mannan |
-
2007
- 2007-06-12 AT AT07110028T patent/ATE429825T1/en not_active IP Right Cessation
- 2007-06-12 EP EP07110028.3A patent/EP2025247B2/en active Active
- 2007-06-12 PL PL07110028T patent/PL2025247T5/en unknown
- 2007-06-12 ES ES07110028T patent/ES2323737T5/en active Active
- 2007-06-12 DE DE602007001036T patent/DE602007001036D1/en active Active
-
2008
- 2008-02-22 RU RU2008106852/13A patent/RU2385625C2/en not_active IP Right Cessation
- 2008-02-25 AR ARP080100764A patent/AR065459A1/en not_active Application Discontinuation
- 2008-02-25 DE DE202008002631U patent/DE202008002631U1/en not_active Expired - Lifetime
- 2008-02-25 MX MX2008002677A patent/MX2008002677A/en active IP Right Grant
- 2008-02-25 MA MA30686A patent/MA30134B1/en unknown
- 2008-02-25 CL CL200800568A patent/CL2008000568A1/en unknown
- 2008-02-25 EG EG2008020321A patent/EG25038A/en active
- 2008-02-25 MY MYPI20094744A patent/MY153406A/en unknown
- 2008-02-25 US US12/072,260 patent/US20080311248A1/en not_active Abandoned
- 2008-02-25 BR BRPI0800873-6A patent/BRPI0800873A2/en not_active Application Discontinuation
- 2008-02-25 AU AU2008200858A patent/AU2008200858B9/en not_active Ceased
- 2008-02-25 IL IL189734A patent/IL189734A0/en unknown
- 2008-02-25 ZA ZA200801782A patent/ZA200801782B/en unknown
- 2008-02-25 CA CA2622172A patent/CA2622172C/en not_active Expired - Fee Related
- 2008-02-25 TW TW097106492A patent/TW200847937A/en unknown
- 2008-02-25 WO PCT/EP2008/052219 patent/WO2008151854A1/en active Application Filing
- 2008-02-25 CN CN2008100813482A patent/CN101322536B/en active Active
- 2008-02-25 CO CO08019270A patent/CO6070077A1/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4929456A (en) * | 1988-08-25 | 1990-05-29 | Kraft General Foods, Inc. | Melting tolerant sauce and seasoning particulate |
| CN1152858A (en) * | 1994-07-15 | 1997-06-25 | 尤尼利弗公司 | Liquid sauce or soup |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2008200858A1 (en) | 2009-01-08 |
| EP2025247B1 (en) | 2009-04-29 |
| PL2025247T3 (en) | 2009-09-30 |
| DE202008002631U1 (en) | 2008-05-08 |
| CN101322536A (en) | 2008-12-17 |
| AU2008200858B2 (en) | 2009-07-30 |
| MX2008002677A (en) | 2009-02-25 |
| EP2025247A3 (en) | 2009-02-25 |
| CL2008000568A1 (en) | 2008-10-17 |
| ATE429825T1 (en) | 2009-05-15 |
| AR065459A1 (en) | 2009-06-10 |
| EG25038A (en) | 2011-07-06 |
| PL2025247T5 (en) | 2020-07-27 |
| AU2008200858B9 (en) | 2009-10-01 |
| EP2025247A2 (en) | 2009-02-18 |
| BRPI0800873A2 (en) | 2009-01-27 |
| TW200847937A (en) | 2008-12-16 |
| CA2622172A1 (en) | 2008-12-12 |
| CA2622172C (en) | 2010-02-23 |
| MY153406A (en) | 2015-02-13 |
| EP2025247B2 (en) | 2019-10-23 |
| DE602007001036D1 (en) | 2009-06-10 |
| US20080311248A1 (en) | 2008-12-18 |
| CO6070077A1 (en) | 2009-08-31 |
| RU2008106852A (en) | 2009-08-27 |
| MA30134B1 (en) | 2009-01-02 |
| IL189734A0 (en) | 2008-12-29 |
| ES2323737T3 (en) | 2009-07-23 |
| RU2385625C2 (en) | 2010-04-10 |
| ES2323737T5 (en) | 2020-06-04 |
| ZA200801782B (en) | 2009-11-25 |
| WO2008151854A1 (en) | 2008-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101322536B (en) | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch | |
| CN101322539B (en) | Packaged concentrate containing xanthan gum and guar gum | |
| CN101370398B (en) | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, comprising gelatin and starch | |
| CN101322538B (en) | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, comprising xanthan and cassia gum | |
| CN101322537B (en) | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, comprising xanthan and tara gum | |
| CA2622888C (en) | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan | |
| PT1962619E (en) | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1124495 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1124495 Country of ref document: HK |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20210910 Address after: Rotterdam Patentee after: Unilever Intellectual Property Holdings Ltd. Address before: Rotterdam Patentee before: Unilever Nederland B.V. |
|
| TR01 | Transfer of patent right |